Cole Slaws, Spicy & Sweet

Since our week of raw, we’ve been trying to incorporate something raw into almost every dinner. While we love standard lettuce salads, we need a bit of a break from them. We also love the middle eastern cabbage salad we’ve been eating with our raw falafel. I was hesitating to make a standard American cole slaw because Mark abhors all “picnic food” (potato salad, pasta salad, baked beans, cole slaw, etc.) while I love all of that stuff. I think his loathing of mayonnaise and vinegary foods is at the heart of it. I thought I could win him over with an Asian cole slaw. It worked with great success in two similar incarnations, both of which we’re sharing with you here today.

First up:

Tangy, Sweet Asian Cole Slaw (pictured above)

1/2 cup chopped green cabbage

1/2 cup chopped purple cabbage

1/8 cup diced green onion

1/8 cup almond slivers

1/2 cup sugar snap peas, cut into skinny strips

1 small apple, cut into long, skinny pieces

1 large carrot, grated

Dressing:

1 heaping tsp dijon mustard

1 tbsp Braggs liquid aminos (or Tamari, Shoyu, etc.)

1 tbsp toasted sesame oil

1 tbsp orange juice

If you like a wetter slaw, simply double the dressing ingredients for the above amount of veggies.

Whisk dressing ingredients together in a measuring cup. Co-mingle the dressing with the salad fixins. Chill and serve.

Next up:

Spicy Asian Cole Slaw (pictured above)

1 cup chopped green cabbage

1/2 cup sugar snap peas, cut into skinny strips

1/8 cup red bell pepper, cut into skinny strips

1 large carrot, grated

1/8 cup almond slivers

Dressing:

1 tbsp Braggs liquid aminos (or Tamari, Shoyu, etc.)

1 tbsp toasted sesame oil

1 tsp rice wine vinegar

1 tsp – 1tbsp red chili paste (depending on your love of the spice)

Once again, this time with feeling:

If you like a wetter slaw, simply double the dressing ingredients for the above amount of veggies.

Whisk dressing ingredients together in a measuring cup. Co-mingle the dressing with the salad fixins. Chill and serve.

These would both be great sides to some upcoming summer grilling: black bean burgers, chickpea burgers, seitan brats, marinated tofu, etc. Enjoy!

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4 comments ↓

You should try the Brussels sprout slaw I made a while back. On sunday I made a batch and used red onion in lieu of shallots and added a bit of balsamic vinegar. My aversion to all things vinegar did not stop me from enjoying it. You can also dice up a jalapeño and toss it in for fun.